Picaroon White Rum

Like the scoundrels from which it gets it name, Picaroon makes no apologies. From sugar, to yeast, to distillation and aging, Picaroon Maryland Rum is uncompromising.

Picaroon means one thing—rogue—Picaroon White Rum, crafted for flavor rather than to disappear into a cocktail, is a different kind of American white rum.

Instead of blackstrap molasses, the inexpensive final byproduct of the sugar refining process most rums are made of, we begin with pure, unadulterated cane sugar—nothing added, nothing removed. The yeast—a strain isolated from natural sugar cane fermentations on the Caribbean island of Martinique—is literally evolved to consume the raw sugar we use for Picaroon. Our fermentation process puts the yeast in an optimal environment to create complex esters that help give Picaroon White Rum its signature tropical fruit aromas and creamy mouthfeel.

We distill Picaroon through our unique hybrid still, which gives us the versatility to create a more complex rum by keeping the wash under heat for longer periods of time, while distilling to a high purity and achieving complete separation of the sweet "hearts" of the rum from the harsh flavors in the "heads" and the "tails." Once the rum has been created, we ever-so-lightly carbon filter the spirit to remove the last impurities after distillation while retaining as much flavor as possible, creating an un-aged rum that can be enjoyed on the rocks or in cocktails.

Combine all ingredients except pineapple soda and cinnamon in a cocktail shaker with ice, shake, and pour unstrained into a highball glass. Fill with ice, then top up with pineapple soda and finally cinnamon. Garnish with a lime peel and a cocktail umbrella.